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Kamut-Turkey Whole Wheat Spelt Tomato Sour Dough Bread

Kamut-Turkey Whole Wheat Spelt Tomato Sour Dough Bread

After returning from a great weekend at the first ever The Fresh Loaf get together just outside of Boston I ended up with some left over starters that I had brought with me. I decided to use most of the corn flour/AP starter along with some AP starter to make my next bread.

Now that Spring has arrived I wanted to get into the mood so I used some chopped tomatoes in this one along with some cilantro roasted onion olive oil, Kamut flour and Turkey Hard Red Wheat flour and some Spelt flour. I added some mashed potatoes to add some extra softness to the crumb.

I followed my normal procedure below for making the bread and I must say I was very happy with the results. You can really taste the tomatoes and the specialty olive oil I added. The nuttiness of the Kamut, Spelt and Turkey flour really combined to make a nice complex flavored bread. The crumb was nice and open for such a whole grain bread and the potatoes really did help make the crumb nice and moist.

Directions

Starter Build 1 (Corn/AP Starter)

95 grams AP Flour (KAF)

55 grams Corn Flour (Bob's Red Mill)

50 grams Seed Starter at 65% hydration (If you use a 100% hydration starter you need to adjust the water amount and flour amount to compensate)

90 grams Water at room temperature.

Mix all the above ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 4-8 hours or until the starter has doubled. I usually do this the night before.

Starter Build 2

75 grams AP Flour

25 grams Corn Flour

75 grams Water at room temperature

Mix all the ingredients into the starter from step 1 until they are incorporated. Cover with plastic wrap and let it sit for 4-6 hours or until doubled. You can then refrigerate for up to 1 day or use in the main dough immediately. Note: You can either use all of this starter or per the recipe below use only 300 grams and combine with 125 grams of a AP starter at 65% hydration.

Main Dough Ingredients

300 grams Kamut Flour

150 grams Turkey Red Hard Wheat Flour

130 grams Whole Spelt Flour

200 grams Mashed Potatoes

130 grams Diced Tomatoes Drained (I used a can and drained very well)

18 grams Seas Salt

28 grams Cilantro, Roasted Onion Infused Olive Oil

415 grams Water

Main Dough Procedure

Mix the flours, and 365 grams of the water together in your mixer or by hand until it just starts to come together, maybe about 1 minute. Let it rest in your work bowl covered for 20-30 minutes. Next add the salt, starter (cut into about 7-8 pieces), oil, and tomatoes and mix on low for a minute. Add the rest of the water unless the dough is way too wet. Mix on low-speed for another 3 minutes. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours. Remove the dough and shape as desired. Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray. The dough will take 1.5 to 2 hours depending on your room temperature. Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees. Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Comments

semolina (kamut), tomatoes and onion roasted olive oil - it's got to be a focaccia - a really fat puffy one! Nice bread. I want to add some basil, cheese, olives and garlic, flatten it out and make a Pizza Oh So La Mia out of it! You always come up with the best combinations and this is another one. Your Lucy apprentice, unlike mine, really seems rearing to go to work :-)

Had to move up the DaPumpernickel bake to tomorrow since my wife is off work on Friday, so no baking, and my daughter is comng home on Friday, both fhappening for some reason I don't know about as usual. I really need to try to do a better job of keeping up with their particulars.

I also heard my daughter is coming in to town tonight too, with her boyfriend who I actually like by the way, for her real birthday supposedly so they can go to a Diamondbacks game as his birthday present for her. Something weird is going on with her coming home 3 times in less than a week while college is supposedly going on and she has so much work to do. To be young, in love and still capabable of multi-tasking...... those were the days :-)

Ah...college years were the best time for many reasons. It must be fun to relive a part of your youth through your kids. Glad your daughter seems to be able to balance her schedule with her love life. Hope the Diamond Backs win for her birthday. If she was a Met fan she might have some issues :).

Thanks as always for your comments and I look forward to your next bake. I'm refreshing Varda's rye starter now and then I'm going to try one of Hamelman's rye breads from Bread. I have not made anything from this book in a while since I've been freelancing so much so I figured I should try something new once in a while.

When I get back from my next trip to China I will give some of your complicated bakes a go. I'm leaving April 9th -20th.

We have 5 of them. Mookie my black and white male likes to lay on my desk while I'm working when it's about 4:30. He starts chewing on my phone cord and nudging my mouse which makes it hard to work....he does this until I feed him dinner. You got to love them :).

Love how the scoring and bloom on these loaves. I am surprised because of the mashed potato in the loaf. I would think it would weigh the dough down more....at least that is what happens when I make my potato rosemary loaf...methinks I need more pracitce now that I have seen your results :-)

Thanks for the inspiration to work with potatoes again...now I just have to buy, cook and freeze some so I will have them on hand when I want them....I do have a lot of frozen potato water so maybe I should just use that....so many possibilites...

Stunning photos, Ian. The contrast of your dark crusted loaf with the bright red, plumped tomatoes is gorgeous! Also, I can't see why I won't enjoy this bread. It has what I like: infused olive oil, tomatoes, and nutty flours.

Thank you Zita. I always appreciate your comments. I think you would really like this one. The infused oil really imparted a very distinct flavor along with trhe combination of the tomatoes. I can't wait until later this summer when my home grown tomatoes are ready (assuming they grow well of course!), so I can try this again with fresh tomatoes and herbs from my garden.

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